Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması

Hülya Serpil Kavuşan; Burcu Öztürk Kerimoğlu; Elnaz Sharefiabadi; Meltem Serdaroğlu

doi:10.29050/harranziraat.863985

Araştırma Makalesi

Investigation of the effects of using juniper extract (Juniperus communis L.) in marination of chicken meat

Yıl 2021, Cilt: 25 Sayı: 3, 390 - 405, 23.09.2021

Hülya Serpil Kavuşan Burcu Öztürk Kerimoğlu Elnaz Sharefiabadi Meltem Serdaroğlu

https://doi.org/10.29050/harranziraat.863985

Cited By: 3

Öz

In this study, the use of juniper extract (JE) at rates of 0% (C), 0.5% (A-0.5), 0.75% (A-0.75), and 1% (A-1) on some quality parameters and lipid oxidation throughout the storage were examined in chicken breast muscles marinated by injection method. Marinated chicken breasts were kept at + 4 °C for 24 h, packed under vacuum, and then stored at +4°C for 14 days. The use of JE more than 0.5% decreased marination absorption and water holding capacity of the breast meat (p<0.05). The addition of JE did not cause any significant changes in moisture, protein and fat content of the samples. The effect of storage time and/or antioxidant rate interaction on pH value was found to be significant (p<0.05). The addition of JE showed a deceleration effect on the oxidation reaction in chicken breast, however, the use of JE more than 0.5% increased the TBARS values showing a prooxidant effect after the 7th day of storage (p<0.05). The most significant effect of the incorporation of JE on color was observed in the yellowness values of the samples. Storage time and use of 1% JE resulted in an increase in purge losses (p<0.05).

Anahtar Kelimeler

juniper, marination, lipid oxidation, natural antioxidant, poultry meat

Kaynakça

Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research, 16(1): 113-120. DOI: https://doi.org/10.1093/japr/16.1.113.
Amaral, A. B., Silva, M. V. D., & Lannes, S. C. D. S. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Science and Technology, 38, 1-15. DOI: http://dx.doi.org/10.1590/fst.32518
AOAC. (2012). Official Methods of Analysis. 19th ed. Gaithersburg, MD, USA.
Banerjee, R., Verma, A. K., Das, A. K., Rajkumar, V., Shewalkar, A. A., & Narkhede, H. P. (2012). Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Science, 91(2), 179-184. DOI: https://doi.org/10.1016/j.meatsci.2012.01.016
Bhattacharya, M., Hanna, M. A., & Mandigo, R. W. (1988). Lipid oxidation in ground beef patties as affected by time‐temperature and product packaging parameters. Journal of Food Science, 53(3), 714-717. DOI: https://doi.org/10.1111/j.1365-2621.1988.tb08938.x
Brenes, A., & Roura, E. (2010). Essential oils in poultry nutrition: Main effects and modes of action. Animal Feed Science and Technology, 158(1-2), 1-14. DOI: https://doi.org/10.1016/j.anifeedsci.2010.03.007
Candan, T., & Bağdatlı, A. (2017). Use of natural antioxidants in poultry meat. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 13(2), 279-291. DOI: https://doi.org/10.18466/CBAYARFBE.319752
Cho, H. S., Park, W., Hong, G. E., Kim, J. H., Ju, M. G., & Lee, C. H. (2015). Antioxidant activity of Allium hookeri root extract and its effect on lipid stability of sulfur-fed pork patties. Korean Journal for Food Science of Animal Resources, 35(1), 41-49. DOI: https://doi.org/10.5851/kosfa.2015.35.1.41
Coşkun, İ. (2019). Ardıç meyvesinden elde edilen uçucu yağda biyolojik aktivite araştırmaları, Yüksek Lisans Tezi, Ege Üniversitesi, Sağlık Bilimleri Enstitüsü, İzmir.
De Smet, S. (2012). Meat, poultry, and fish composition: Strategies for optimizing human intake of essential nutrients. Animal Frontiers, 2(4), 10-16. DOI: https://doi.org/10.2527/af.2012-0057
Dolatabadi, J. E. N., & Kashanian, S. (2010). A review on DNA interaction with synthetic phenolic food additives. Food Research International, 43(5), 1223-1230. DOI: https://doi.org/10.1016/j.foodres.2010.03.026.
Elmastaş, M., Gülçin, İ., Beydemir, Ş., İrfan Küfrevioğlu, Ö., & Aboul‐Enein, H. Y. (2006). A study on the in vitro antioxidant activity of juniper (Juniperus communis L.) fruit extracts. Analytical Letters, 39(1), 47-65. DOI: https://doi.org/10.1080/00032710500423385
Ergezer, H. (2005). Değişik yöntemlerle marine edilmiş kanatlı etlerinin kimyasal, mikrobiyolojik, tekstürel ve duyusal özellikleri, Yüksek Lisans Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Denizli.
Ergezer, H., & Gökçe, R. (2004). Kanatli etlerinin marinasyon tekniği ile işlenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 10(2), 227-233.
Fadıloğlu, E. E., & Serdaroğlu, M. (2018). Effects of pre and post-rigor marinade injection on some quality parameters of longissimus dorsi muscles. Korean Journal for Food Science of Animal Resources, 38(2), 325- 337. DOI: https://doi.org/10.5851/kosfa.2018.38.2.325
Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Research International, 64, 171-181. DOI: https://doi.org/10.1016/j.foodres.2014.06.022
Flynn, A. W., & Bramblett, V. D. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science, 40(3), 631-633. DOI: https://doi.org/10.1111/j.1365-2621.1975.tb12544.x
Gamage, H. G. C. L., Mutucumarana, R. K., & Andrew, M. S. (2017). Effect of marination method and holding time on physicochemical and sensory characteristics of broiler meat. The Journal of Agricultural Sciences, 12, 172-184. DOI: http://doi.org/10.4038/jas.v12i3.8264
Gómez-Salazar, J. A., Ochoa-Montes, D. A., Cerón-García, A., Ozuna, C., & Sosa-Morales, M. E. (2018). Effect of acid marination assisted by power ultrasound on the quality of rabbit meat. Journal of Food Quality, 5754930, DOI: https://doi.org/10.1155/2018/5754930
Hafez, A. M. A. T. A., & Eissawy, M. M. (2018). Effect of banana peel extract on sensory and bacteriological quality of marinated beef. Archives of Nutrition and Public Health, 1(1), 1-11.
Huang, Y., Li, H., Huang, T., Li, F., & Sun, J. (2014). Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon. Food Chemistry, 149, 31-39. DOI: https://doi.org/10.1016/j.foodchem.2013.10.081
Hughes, E., Cofrades, S., & Troy, D. J. (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45(3), 273-281. DOI: https://doi.org/10.1016/S0309-1740(96)00109-X
Inci, H., Ozdemir, G., Sengul, A. Y., Sogut, B., Nursoy, H., & Sengul, T. (2016). Using juniper berry (Juniperus communis) as a supplement in Japanese quail diets. Revista Brasileira de Zootecnia, 45(5), 230-235. DOI: https://doi.org/10.1590/S1806-92902016000500004
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Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması

Yıl 2021, Cilt: 25 Sayı: 3, 390 - 405, 23.09.2021

Hülya Serpil Kavuşan Burcu Öztürk Kerimoğlu Elnaz Sharefiabadi Meltem Serdaroğlu

https://doi.org/10.29050/harranziraat.863985

Cited By: 3

Öz

Bu çalışmada enjeksiyon yöntemi ile marine edilen tavuk göğüs kaslarının marinasyon çözeltisi formülasyonunda %0 (C), %0.5 (A-0.5), %0.75 (A-0.75) ve %1 (A-1) oranlarında ardıç ekstraktı (AE) kullanımının bazı kalite parametreleri ve depolama boyunca lipit oksidasyonu üzerine etkileri incelenmiştir. Enjeksiyon yöntemi ile marine edilen taze tavuk göğüs etleri +4°C’de 24 saat bekletilmiş ve vakum ambalajlanarak +4°C’de 14 gün boyunca depolanmıştır. AE ekstraktının kullanımının %0.5 oranının üzerine çıkması göğüs etlerinin marinasyon absorpsiyonu ve su tutma kapasitesi değerlerini düşürmüştür (p<0.05). AE ilavesi örneklerin nem, protein ve yağ miktarlarında önemli değişikliklere neden olmamıştır. Depolama süresi ve/veya antioksidan kullanım oranı interaksiyonunun pH değeri üzerindeki etkisi önemli bulunmuştur (p<0.05). AE ilavesi tavuk göğüs etinde oksidasyon reaksiyonlarını yavaşlatıcı etki göstermiştir; ancak depolamanın 7. gününden itibaren %0.5’ten fazla AE kullanımı prooksidan etki göstererek TBARS değerlerini yükseltmiştir (p<0.05). AE kullanımının renk üzerindeki en belirgin etkisi örneklerin sarılık değerlerinde gözlenmiştir. Depolama süresi ve %1 AE kullanımı ambalaja sızıntı değerlerinde artışa neden olmuştur (p<0.05).

Anahtar Kelimeler

ardıç, marinasyon, lipit oksidasyonu, doğal antioksidan, kanatlı hayvan eti

Kaynakça

Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research, 16(1): 113-120. DOI: https://doi.org/10.1093/japr/16.1.113.
Amaral, A. B., Silva, M. V. D., & Lannes, S. C. D. S. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Science and Technology, 38, 1-15. DOI: http://dx.doi.org/10.1590/fst.32518
AOAC. (2012). Official Methods of Analysis. 19th ed. Gaithersburg, MD, USA.
Banerjee, R., Verma, A. K., Das, A. K., Rajkumar, V., Shewalkar, A. A., & Narkhede, H. P. (2012). Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Science, 91(2), 179-184. DOI: https://doi.org/10.1016/j.meatsci.2012.01.016
Bhattacharya, M., Hanna, M. A., & Mandigo, R. W. (1988). Lipid oxidation in ground beef patties as affected by time‐temperature and product packaging parameters. Journal of Food Science, 53(3), 714-717. DOI: https://doi.org/10.1111/j.1365-2621.1988.tb08938.x
Brenes, A., & Roura, E. (2010). Essential oils in poultry nutrition: Main effects and modes of action. Animal Feed Science and Technology, 158(1-2), 1-14. DOI: https://doi.org/10.1016/j.anifeedsci.2010.03.007
Candan, T., & Bağdatlı, A. (2017). Use of natural antioxidants in poultry meat. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 13(2), 279-291. DOI: https://doi.org/10.18466/CBAYARFBE.319752
Cho, H. S., Park, W., Hong, G. E., Kim, J. H., Ju, M. G., & Lee, C. H. (2015). Antioxidant activity of Allium hookeri root extract and its effect on lipid stability of sulfur-fed pork patties. Korean Journal for Food Science of Animal Resources, 35(1), 41-49. DOI: https://doi.org/10.5851/kosfa.2015.35.1.41
Coşkun, İ. (2019). Ardıç meyvesinden elde edilen uçucu yağda biyolojik aktivite araştırmaları, Yüksek Lisans Tezi, Ege Üniversitesi, Sağlık Bilimleri Enstitüsü, İzmir.
De Smet, S. (2012). Meat, poultry, and fish composition: Strategies for optimizing human intake of essential nutrients. Animal Frontiers, 2(4), 10-16. DOI: https://doi.org/10.2527/af.2012-0057
Dolatabadi, J. E. N., & Kashanian, S. (2010). A review on DNA interaction with synthetic phenolic food additives. Food Research International, 43(5), 1223-1230. DOI: https://doi.org/10.1016/j.foodres.2010.03.026.
Elmastaş, M., Gülçin, İ., Beydemir, Ş., İrfan Küfrevioğlu, Ö., & Aboul‐Enein, H. Y. (2006). A study on the in vitro antioxidant activity of juniper (Juniperus communis L.) fruit extracts. Analytical Letters, 39(1), 47-65. DOI: https://doi.org/10.1080/00032710500423385
Ergezer, H. (2005). Değişik yöntemlerle marine edilmiş kanatlı etlerinin kimyasal, mikrobiyolojik, tekstürel ve duyusal özellikleri, Yüksek Lisans Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Denizli.
Ergezer, H., & Gökçe, R. (2004). Kanatli etlerinin marinasyon tekniği ile işlenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 10(2), 227-233.
Fadıloğlu, E. E., & Serdaroğlu, M. (2018). Effects of pre and post-rigor marinade injection on some quality parameters of longissimus dorsi muscles. Korean Journal for Food Science of Animal Resources, 38(2), 325- 337. DOI: https://doi.org/10.5851/kosfa.2018.38.2.325
Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Research International, 64, 171-181. DOI: https://doi.org/10.1016/j.foodres.2014.06.022
Flynn, A. W., & Bramblett, V. D. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science, 40(3), 631-633. DOI: https://doi.org/10.1111/j.1365-2621.1975.tb12544.x
Gamage, H. G. C. L., Mutucumarana, R. K., & Andrew, M. S. (2017). Effect of marination method and holding time on physicochemical and sensory characteristics of broiler meat. The Journal of Agricultural Sciences, 12, 172-184. DOI: http://doi.org/10.4038/jas.v12i3.8264
Gómez-Salazar, J. A., Ochoa-Montes, D. A., Cerón-García, A., Ozuna, C., & Sosa-Morales, M. E. (2018). Effect of acid marination assisted by power ultrasound on the quality of rabbit meat. Journal of Food Quality, 5754930, DOI: https://doi.org/10.1155/2018/5754930
Hafez, A. M. A. T. A., & Eissawy, M. M. (2018). Effect of banana peel extract on sensory and bacteriological quality of marinated beef. Archives of Nutrition and Public Health, 1(1), 1-11.
Huang, Y., Li, H., Huang, T., Li, F., & Sun, J. (2014). Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon. Food Chemistry, 149, 31-39. DOI: https://doi.org/10.1016/j.foodchem.2013.10.081
Hughes, E., Cofrades, S., & Troy, D. J. (1997). Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science, 45(3), 273-281. DOI: https://doi.org/10.1016/S0309-1740(96)00109-X
Inci, H., Ozdemir, G., Sengul, A. Y., Sogut, B., Nursoy, H., & Sengul, T. (2016). Using juniper berry (Juniperus communis) as a supplement in Japanese quail diets. Revista Brasileira de Zootecnia, 45(5), 230-235. DOI: https://doi.org/10.1590/S1806-92902016000500004
Iqbal, S., Neelam, A., Alamgir, A., & Nawaz, S. (2016). In vitro effects of papaya (Carica papaya), lemon juice (Citrus aurantifolia), vinegar and yogurt as a meat tenderizer. Journal of Chemical, Biological and Physical Sciences (JCBPS), 6(2), 568-573.
Ismail, M. A., Ibrahim, M. A., & Ismail-Fitry, M. R. (2018). Application of Ziziphus Jujube (Red Date), Camellia Sinensis (Black Tea) and Aleurites Moluccana (Candle Nut) marinades as beef meat tenderizer. International Journal of Engineering & Technology, 7(4.14), 307-311.
Jamora, J. J., & Rhee, K. S. (2002). Storage stability of extruded products from blends of meat and nonmeat ingredients: Evaluation methods and antioxidative effects of onion, carrot, and oat ingredients. Journal of Food Science, 67(5), 1654-1659. DOI: https://doi.org/10.1111/j.1365-2621.2002.tb08700.x
Jeong, H., Lee, S., & Han, G. D. (2020). The effect of s igumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin. Food Science and Biotechnology, 1-5. DOI: https://doi.org/10.1007/s10068-020-00767-x
Kang, S. T., Son, H. K., Lee, H. J., Choi, J. S., Choi, Y. I., & Lee, J. J. (2017). Effects of grapefruit seed extract on oxidative stability and quality properties of cured chicken breast. Korean journal for food science of animal resources, 37(3), 429-439. DOI: https://doi.org/10.5851/kosfa.2017.37.3.429
Karam, L., Roustom, R., Abiad, M. G., El-Obeid, T., & Savvaidis, I. N. (2019). Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken. International Journal of Food Microbiology, 291, 42-47. DOI: https://doi.org/10.1016/j.ijfoodmicro.2018.11.008
Kassem, G. M., Zahran, D. A., & Ali, F. H. (2009). Efficacy of different marinades on tenderness and overall quality of buffalo meat. Assiut Veterinary Medical Journal, 55(121), 110-125.
Kim, H., Kim, D., Kim, H. J., Kim, H. J., & Jang, A. (2016). Effect of marinating with fruits extracts on the quality and anti-oxidative peptide of pork loin. 62nd International Congress of Meat Science and Technology, 14-19th August 2016, Bangkok, Thailand.
Malelak, G. E. M., Lalel, H. J. D., Kale, P. R., & Jelantik, I. G. N. (2017). The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts. Media Peternakan, 40(3), 194-201. DOI: https://doi.org/10.5398/medpet.2017.40.3.194
Mira-Sánchez, M. D., Castillo-Sánchez, J., & Morillas-Ruiz, J. M. (2020). Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio. Food Chemistry, 309, 125688. DOI: https://doi.org/10.1016/j.foodchem.2019.125688
Munekata, P. E. S., Rocchetti, G., Pateiro, M., Lucini, L., Domínguez, R., & Lorenzo, J. M. (2020). Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview. Current Opinion in Food Science, 31, 81-87. DOI: https://doi.org/10.1016/j.cofs.2020.03.003
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Vasilijević, B., Knežević-Vukčević, J., Mitić-Ćulafić, D., Orčić, D., Francišković, M., Srdic-Rajic, T., Jovanovic, M., & Nikolić, B. (2018). Chemical characterization, antioxidant, genotoxic and in vitro cytotoxic activity assessment of Juniperus communis var. saxatilis. Food and Chemical Toxicology, 112, 118-125. DOI: https://doi.org/10.1016/j.fct.2017.12.044
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Çelik, Ş., Doğru, E., Yakar, Y., & Ünver, N. (2021). Zeytin yaprağı ilavesinin zeytinyağının bazı karakteristik özelliklerine etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 25(1), 72-85. DOI: 10.29050/harranziraat.744568

Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Gıda Mühendisliği
Bölüm	Araştırma Makaleleri
Yazarlar	Hülya Serpil Kavuşan 0000-0003-2928-8020 Burcu Öztürk Kerimoğlu 0000-0001-9777-8510 Elnaz Sharefiabadi 0000-0002-4382-0469 Meltem Serdaroğlu 0000-0003-1589-971X
Yayımlanma Tarihi	23 Eylül 2021
Gönderilme Tarihi	18 Ocak 2021
Yayımlandığı Sayı	Yıl 2021 Cilt: 25 Sayı: 3

Kaynak Göster

APA	Kavuşan, H. S., Öztürk Kerimoğlu, B., Sharefiabadi, E., Serdaroğlu, M. (2021). Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması. Harran Tarım Ve Gıda Bilimleri Dergisi, 25(3), 390-405. https://doi.org/10.29050/harranziraat.863985